A WS food safety third-party inspection agenda typically includes reviewing a food establishment’s compliance with food safety standards, regulations, and best practices. Key areas of focus include personal hygiene, food storage, preparation surfaces, cooking temperatures, refrigeration, allergen management, cleaning and sanitation, and staff training. These inspections are conducted by independent organizations to verify adherence to established standards and identify potential areas for improvement. 

Detailed Agenda Components:

Pre-Inspection WS Food Safety Activities:

• Review of Documentation: WS Examining your food safety plans, HACCP plans, standard operating procedures (SOPs), and other relevant documentation. 
• Scheduling and Communication: Coordinating with the food establishment to schedule the inspection and ensure clear communication about the process. 

On-Site WS Food Safety Inspection:

• Personal Hygiene: Assessing handwashing practices, employee hygiene, and the use of appropriate protective clothing. 
• Food Storage: Inspecting storage areas for proper temperature control, segregation of raw and cooked foods, and protection from contamination. 
• Food Preparation: Evaluating the cleanliness of surfaces, equipment, and utensils used in food preparation. 
• Cooking and Cooling: Verifying that food is cooked to safe internal temperatures and that proper cooling procedures are followed. 
• Allergen Management: Checking for proper labeling, handling, and prevention of cross-contamination of allergens. 
• Cleaning and Sanitation: Assessing the effectiveness of cleaning and sanitizing procedures for all areas of the establishment. 
• Pest Control: Examining measures to prevent pest infestations and ensure a pest-free environment. 
• Training and Education: Verifying that staff members have received adequate food safety training. 
• Waste Management: Assessing proper disposal of waste and maintaining a clean environment. 

Post-Inspection WS Food Safety Activities:

• Report Generation: Preparing a detailed report outlining findings, observations, and recommendations for improvement. 
• Corrective Action: Developing a plan to address identified deficiencies and implementing corrective actions. 
• Follow-up: Conducting follow-up inspections to verify that corrective actions have been implemented effectively. 

Types of Inspections WS Food Safety offers:

• GMP Audits (Good Manufacturing Practices): Focus on overall operational practices and hygiene. 
• HACCP Audits (Hazard Analysis and Critical Control Points): Examine the effectiveness of food safety management systems. 
• Supplier Audits: Evaluate the food safety practices of suppliers to ensure consistent standards. 
• Gap Assessments: Identify gaps in a food safety management program and provide recommendations for improvement.